Categories: Cheese/eggs, Companion, Harned 1994, Herbs, Sauces 
      Yield: 1 batch 
  
      1 tb Oil 
      2 tb Butter 
      2 ts Coriander seed; crushed 
      3    Garlic cloves; minced 
      1 md Onion; chopped 
      5 md Green tomatoes; chopped 
      1 c  Chicken broth 
           -- preferably homemade 
      1 tb Fresh basil; chopped 
      2 ts Winter savory; chopped 
      2 ts Fresh thyme; chopped 
      2 tb Italian parsley; chopped 
      1 ts Salt; or to taste 
      1 pn Sugar 
      1 c  Monterey Jack cheese 
           -- shredded 
 
----------------------------------GARNISH---------------------------------- 
           Sprigs of basil, winter 
           -- savory and thyme 
  
  Saute coriander in oil and butter in large saucepan until fragrant. 
  Add garlic and onion.  Cover pot and soften vegetables over low heat 
  for a few minutes.  Add green tomatoes and saute a few minutes 
  longer, until slightly softened.  Add broth, herbs, salt and sugar. 
  Cover and simmer about 45 minutes, until tomatoes are completely soft. 
   
  Process sauce in blender or food processor until smooth.  Return to 
  pan, heat to just below boiling, add cheese, and stir until cheese is 
  melted and sauce is thick and smooth.  Serve over spaghetti and 
  garnish with fresh herb sprigs. 
   
  The editors wrote: "Face it: some years, for some of us, the tomatoes 
  never ripen.  What to do?  Eat them anyway.  The coriander, sugar and 
  bland cheese balance the tartness of...green tomatoes in this brave 
  recipe." 
   
  Recipe from Joan Saunders of Calgary, Alberta, Canada in "Great 
  Spaghetti Sauce Cookoff" article in "The Herb Companion."  Dec. 
  1992/Jan. 1993, Vol. 5, No. 2.  Pp. 79-80.  Posted by Cathy Harned.